Little Madrid Tapas-Café

Bottle

Baby arugula, pear tomatoes, jamón serrano, almonds, strawberries, bacon bits, burrata española, Modena vinaigrette, balsamic vinegar

Goat cheese reduction, watermelon, pistachios, watercress, sweet pepper, grated tomato, Manchego cheese, balsamic vinegar

Baby arugula, Spanish mozzarella, fresh tomatoes, strawberries, Modena vinaigrette, balsamic vinegar

Melon topped with jamón serrano

Bonito tuna, peas, potatoes, carrots, garlic aioli

Mussels, clams, squid, gambas, green peas

Four kinds of chorizo, bacon, jamón serrano, eggs

Green peas, asparagus, Spanish burrata, zucchini, eggplant, red & green peppers

Valencian rice, olive oil, chicken, tomato, flat green beans, lima beans

Green peas, mussels, calamar, pulpo, langoustine, squid ink

Spanish fries, Manchego cheese, eggs, with your choice of jamón serrano or Spanish chorizo

Crispy patatas, Spanish chorizo, brava sauce, and eggs

Onions, peppers, and tomato stew topped with eggs and Manchego cheese, pimentón dulce de la vera

Jamón serrano, Manchego cheese, grated tomato & EVOO. Served with chips, olives & almonds

Jamón serrano, Ibérico cheese, grated tomato & EVOO. Served with chips, olives & almonds

Fried calamari, lemon-garlic aioli. Served with chips

Manchego cheese, grated tomato & EVOO. Served with chips, olives & almonds

Spanish meatballs, Castellana sauce, Spanish fries

Fried calamari with alioli sauce

Baked goat cheese with tomato basil sauce

Spanish-style creamy croquettes stuffed with chicken

Spanish-style creamy croquettes stuffed with jamón ibérico

Stuffed dates with brie, almonds, and wrapped in bacon. Balsamic vinegar

Shrimp cooked in EVOO, garlic, and parsley

Grilled octopus over lightly fried potatoes, red wine reduction, squid ink, paprika, balsamic

Lentil soup with chorizo, pancetta, bacon, carrots, EVOO, pimentón de la Vera, red wine, saffron, potatoes. Served with bread

Chistorra sausage with crispy potatoes

Crispy potatoes with spicy paprika sauce

Crispy potatoes with alioli and spicy paprika sauce

Cold purée of tomato, bread, garlic, jamón serrano, EVOO

Manchego (12 mo), ibérico (6 mo), meseta, wine cheese. Served with almonds and EVOO

Crispy potatoes topped with alioli sauce

Chorizo braised in cider

Onion & potato omelette. Feeds four

Rice blood sausage with shishito peppers

Boiled potatoes, octopus, pimentón de la Vera, EVOO

Charcuterie board with olives, almonds, jamón serrano, chorizo, salchichón, and four cheeses. Served with pan con tomate

Marinated anchovies with chips and olives

Blistered shishito peppers, lime vinaigrette

White asparagus with alioli sauce

Grated tomato, garlic, EVOO

Pickled mussels with vinegar, EVOO, pimentón. Served with chips

Fried eggplant with tomato, garlic, herbs

Shrimp carpaccio with EVOO, citrus, shellfish reduction, toasted pistachios

Charcuterie board with jamón serrano, chorizo, salchichón, olives, almonds, EVOO

Cockles in their own juice (light brine), no additives

A complex, elegant nose with red fruit liqueur, blackberries, and patisserie notes. Violets, nutmeg, cinnamon, and subtle smoke follow. Silky and full-bodied.

Elegantly balanced black plum and berry, vanilla, licorice, a touch of spice, and a persistent finish.

Medium crimson-colored, with an aromatic array of cedar, tobacco, spice box, cherry, and black raspberry.

Crafted from a selection of the best Tempranillo grapes. Aged 18 months in oak casks, offering ripe fruit, cocoa, and well-balanced acidity.

Powerful and intense with red fruits, cocoa bean, toasty oak, and a long, smoky finish.

Lively acidity with bright red cherry, ripe raspberry, and blackberry. Mint and floral notes on the finish.

Layered fruit, herb, and floral aromas with a full-bodied palate of dark fruit, velvety tannins, and fresh acidity.

Cherry red with bright aromatics of violet, black fruits, and hints of vanilla and licorice.

Ripe red fruit aromas with notes of vanilla, cocoa, coffee, and licorice. Fresh and broad on the palate with soft tannins.

Organically grown, aged 3 months in French & American oak. Round, balanced, and approachable.

Hand-harvested 40–50-year-old vines. Dark ruby red, vibrant and elegant with structure and balanced acidity.

Bright red cherry, raspberry, and blackberry with mint and floral notes in the finish.

Dark berries, black currant, wild plum, and pepper. Full-flavored with a lasting finish.

Wet stones and lemon verbena with orange zest and nectarine. Richly flavored yet highly refreshing.

Ripe apricot, apple, and wildflowers. Fresh and crisp with a lush, fruity finish and mineral nuances.

Fennel and earth on the nose. Bright, mineral-driven palate with orchard fruit and balance.

Light and refreshing rosé blend. Strawberries and raspberries on the nose with bright acidity.

Organically grown, fermented with wild yeasts. A perfect winter-weight Verdejo.

Zesty citrus, refreshing, with subtle peach and delicate earthiness.

Intense salmon pink with lively perlage. Roses and red berries on the nose.

Citrus, green apple, white flowers. Creamy palate with persistent bubbles.

Citrus, green apple, white flowers. Creamy palate with persistent bubbles.

Classic Cava profile — citrus, green apple, and white flowers with creamy bubbles.

Traditional bottle fermentation with no dosage. Lightly ripe fruit and subtle yeast on the nose.

Creamy rice pudding with cinnamon and nutmeg

Custard of orange, cinnamon and vanilla topped with caramelized sugar

Ibérico cheese, apples, grapes, seasonal jam and toast

75% fine hot chocolate, 25% milk, served with two homemade churros

Almond cake made from ground almonds, eggs, and sugar

Egg pudding

Made from melted Manchego and Ibérico cheese, eggs, and cinnamon. Accompanied by strawberries

Traditional Spanish-style French toast. Manchego, Ibérico, eggs, and cinnamon. Served with strawberries

Spanish charcuterie board with Spanish olives and almonds, jamón serrano, Spanish chorizo, salchichón. With four cheeses: manchego (12 months), ibérico (six months), meseta, and wine cheese. Served with a side of pan con tomate

Spanish charcuterie board with Spanish olives and almonds, jamón serrano, Spanish chorizo, salchichón. Served with almonds and EVOO

Spanish tapa of mussels pickled in vinegar, olive oil, and pimentón. Served with side of potatoes chips

Spanish-style creamy croquettes stuffed with jamón ibérico

Spanish-style creamy croquettes stuffed with chicken

Crispy potatoes topped with spicy paprika sauce

Stuffed pitted dates stuffed with brie cheese, almonds and wrapped in bacon. Balsamic vinegar

Chistorra sausage with crispy potatoes

Purée consisting of tomato, bread, garlic, jamón serrano and EVOO

Marinated anchovies, served with chips and olives

Four cheeses: manchego (12 months), ibérico (six months), meseta, and wine cheese. Served with almonds and EVOO

Cockles cooked and canned in their own juice (sea water or a very light brine), without additives, only with a little salt.

Crispy potatoes topped with alioli sauce and spicy paprika sauce

Crispy potatoes topped with alioli sauce on top

Fried eggplant slices seasoned with vibrant and aromatic ingredients, such as ripe tomatoes, garlic, and aromatic herbs

Shrimp cooked in EVOO, fresh garlic and parsley

Spanish onion and potato omelet. Feeds four people

Grilled octopus on a bed of lightly fried potatoes, drizzled with red wine reduction, a splash of squid ink, and a dash of paprika. Balsamic vinegar

Fried calamari with alioli sauce

Boiled potatoes, octopus, pimenton de la vera, EVOO

Sidra-braised chorizo

Blistered shishito peppers, lime vinaigrette

Baked goat cheese with tomato basil sauce

White asparagus with alioli sauce

Grated tomatoes, garlic, and EVOO

Spanish meatballs, Castellana sauce, Spanish fries

Rice blood sausage with shishito peppers

Lentil soup with chorizo. Choricete, pancetta, bacon, carrots, EVOO, pimentón de la vera, red wine, saffron, and potatoes. Served with bread.

Mussels, clams, calamar, gambas, green peas

Four different kinds of chorizos, bacon, jamon serrano and eggs

Valencian rice, olive oil, chicken, tomato, flat green bean, lima beans

Green peas, mussels, calamar, pulpo, langoustine, squid ink

Green peas, asparagus, Spanish burrata, zucchini, eggplant, red/green peppers

Baby arugula, pear tomatoes, jamón serrano, almonds, strawberries, bacon bits, modena vinaigrette, burrata española, balsamic vinegar

Reduction of goat cheese, watermelon, pistachios, watercress, sweet pepper, grated tomato, manchego cheese, balsamic

Baby arugula, Spanish Mozarella, fresh tomatoes, strawberries, modena vinaigrette, balsamic vinegar

Bonito tuna, peas, potatoes, carrots, garlic aioli

Jamón serrano, manchego cheese, grated tomato, EVOO, served with chips, olives and almonds

Jamón serrano, Ibérico cheese, grated tomato, EVOO, served with chips, olives and almonds

Calamar frito, lemon-garlic aioli, served with chips

Manchego cheese, grated tomato, EVOO, served with chips, olives and almonds

Spanish fries, manchego cheese, jamón serrano or Spanish chorizo, eggs

Crispy patatas, Spanish chorizo, brava sauce, eggs

Onions, peppers, and tomato stew topped with eggs and manchego cheese, pimenton dulce de la vera

A complex, elegant nose with red fruit liqueur, blackberries, and patisserie notes. Violets, nutmeg, cinnamon, and subtle smoke follow. Silky and full-bodied.

Elegantly balanced black plum and berry, vanilla, licorice, a touch of spice, and a persistent finish.

Powerful and intense with red fruits, cocoa bean, Toasty oak, and a long and smoky finish.

Crafted from a selection of the best Tempranillo grapes in Rioja, this Reserva benefits from 18 months of aging in oak casks.

Medium crimson-colored, with an aromatic array of Cedar, tobacco, spice box, cherry, and black Raspberry.

Lively acidity with bright red cherry, ripe raspberry, and blackberry. Mint and floral notes on the finish.

An enticing expression of the style, with layered fruit, herb, and floral aromas, and a full-bodied palate of dark fruit, velvety tannins, and fresh acidity.

Cherry red color with bright aromatics of violet, black fruits, and hints of vanilla and licorice.

A blend of organically grown Garnacha Tintorera and Monastrell aged three months in French and American oak.

Dark ruby red with an intense, complex nose. Vibrant and elegant on the palate, with structure, balanced acidity, and polished tannins.

Lively acidity with bright red cherry, ripe raspberry, and blackberry.

Dark berries, black currant, wild plum and notes of pepper with a lasting finish.

Wet stones and lemon verbena with orange zest and nectarine. Richly flavored yet highly refreshing.

Bright and aromatically complex, notes of ripe apricot, apple and wild flowers. Fresh and crisp.

Rose Blend light and refreshing Spanish rose. Strawberries and raspberries on the nose with bright acidity.

Complex and balanced. Savory notes on the nose of fennel and earth. Bright and fresh.

Organically grown grapes fermented with naturally occurring yeasts. A perfect Winter-weight Verdejo.

Crisp and aromatic Albariño, known for its zesty citrus notes, refreshing character, and subtle hints of peach and delicate earthiness.

Intense salmon pink color with tiny and lively perlage. Roses and red berries.

Citrus, green apple, white flowers. Creamy palate with persistent bubbles.

Citrus, green apple, white flowers. Creamy palate with persistent bubbles.

Citrus, green apple, white flowers. Creamy palate with persistent bubbles.

Fine Cava made by traditional bottle fermentation, with no dosage. Lightly ripe fruit and subtle yeast on the nose.

Creamy rice pudding with cinnamon and nutmeg

Orange, cinnamon and vanilla custard with melted sugar

The filling principally consists of ground almonds, eggs, and sugar

Manchego, Iberico, liquid cheese, eggs, cinnamon, accompanied by strawberries

Ibérico cheese, apples, grapes, seasonal jam, toast

75% fine hot chocolate 25% milk, served with two homemade churros.

Egg pudding